Creating a captivating resume that sparkles bright enough to catch an employer's attention is an art on its own terms.

With the ramp up pressure kids experience at school and the need to sign up to too many extracurricular activities, it’s no surprise how the number of teens employed have been declining over the past decades. There are many benefits (and risks) of adolescent employment. The decision to allow your teen to have an after school job should be a well thought-out family decision based on how well they can manage responsibilities, time management and money.

But if your teen is ready to take the plunge the first thing they need to figure out is how to build a resume that stands out even if they don’t have any work experience.

But where to start? How do can you create a snapshot of your ambitions, show your strengths and interests and captive an employers attention? This is the part Canvas comes in and rescues the day. If you are unfamiliar Canvas, this is a graphic-design t…

If you love pancakes for breakfast as much and I do then you must try this recipe from our friend Carolyn O'Neil latest cookbook, "Eating well and living healthy in the land of biscuits and bacon". I was partnered with Carolyn as part of the "got milk" Milk Mustache campaign and we had the opportunity to sit down for lunch and talk about nutrition and common myths regarding milk consumption. She signed our book and I was so excited to meet her that the next morning I made her "Pecan Pancakes" for breakfast. My kids absolutely loved them and even ask me to make them again the next day. The pancakes because of the added pecans are loaded with vitamin E and heart healthy omega-3 fatty acid. Of course, a tall glass with 8oz of milk is a must. Pancakes and milk = happy breakfast!

Slim Down South Cookbook “Pecan Pancakes”

INGREDIENTS

1 cup of all purpose flour

½ cup of finely chopped pecans (or walnuts) toasted

1 tsp. granulated sugar

1 tsp. light brown sugar

½ baking power

½ ground cinnamon

¼ baking soda

1/8 tsb. table salt

1 cup nonfat buttermilk

2 Tbsp. Vegetable oil

1 large egg

vegetable cooking spray

PREPARATION

Stir together the first 8 ingredients until well combined.

Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.

Pour about ¼ batter pancake onto a hot griddle or large skillet coated with vegetable cooking spray. Cook pancakes 2 or 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides. Serve immediately.

Breakfast tip: Carolyn recommends mixing the dry ingredients ahead to make breakfast quicker in the morning. Store the mix in an airtight container up to one week!